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Alaska Sole Piccata

Russ Myers


Recipe makes for an impresssive and delicious meal.

☆☆☆☆☆ 0 votes
4 Servings
15 Min
20 Min
Stove Top


1 1/2 c
chicken broth
1/4 c
fresh lemon juice
1 Tbsp
melted butter
1 tsp
1/4 c
drained capers
2 c
diagonally sliced fresh or frozen carrots
1/2 c
sliced onion
2 Tbsp
olive oil, canola, peanut or grapeseed oil, divided
alaska sole fillets (4 to 6 ounces each) fresh, thawed or frozen
salt and pepper to taste
1 Tbsp
chopped fresh dill, to garnish


1Combine chicken broth and lemon juice in small saucepan; simmer until reduced by half, about 5 minutes. Stir in butter, cornstarch, and capers. Heat through; cover and keep warm.
2Sauté carrots and onions in heavy nonstick skillet in 1 tablespoon oil until tender, about 5 minutes. Remove from pan and keep warm.
3Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.
4Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout.
5Serve each fillet with 1/2 cup vegetables and 2 to 3 tablespoons sauce. Garnish with fresh dill, if desired.
6Tip: This recipe is also excellent with Alaska Cod or Alaska Pollock.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Healthy